broccoli
1-2 medium carrots
1/2 cup mayonnaise (or vegan mayo)
2 tablespoons apple cider vinegar
2 tablespoons sugar or maple syrup
1/2 teaspoon dried dill (or fresh if you have it)
1/2 teaspoon celery seed
1 teaspoon kosher salt
Fresh black ground pepper
1/4 cup sunflower seeds (optional)
1/4 cup dried cranberries (optional)
INSTRUCTIONS
- Thinly slice the florets with a knife. Then use a box grater to large grate the peeled broccoli stems and carrots.
- Place the sliced vegetables into a large bowl. In a small bowl, mix together the mayonnaise, apple cider vinegar, sugar, dill, celery seed, kosher salt, and several grinds fresh ground pepper.
- Add the dressing to the vegetables and stir until coated. If desired, stir in sunflower seeds or dried cranberries. Eat immediately or refrigerate up to 2 days.
